Lemon-Blueberry Ricotta Crumble Pie

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 35 minutes
• Cook Time: 55 minutes
• Total Time: 4 hours 30 minutes (includes cooling)

Quick Ingredients

• 2 cups (200 g) shortbread cookie crumbs
• 6 tbsp (85 g) unsalted butter, melted + extra for pan
• 2 tbsp (25 g) granulated sugar + 1/2 cup (100 g) for custard
• 15 oz (425 g) whole-milk ricotta
• 2 large eggs + 1 yolk
• 2 tbsp (16 g) cornstarch + 1 tbsp (8 g) for berries
• 1/4 cup (60 ml) heavy cream
• 1 large lemon (zest and 1 tbsp juice)
• 1 1/2 tsp vanilla extract
• 2 1/2 cups (375 g) blueberries
• 3/4 cup (90 g) all-purpose flour
• 1/3 cup (70 g) light brown sugar
• 5 tbsp (70 g) unsalted butter, melted (for streusel)
• Fine sea salt

Do This

• 1) Heat oven to 350°F (175°C). Butter a 9-inch deep-dish pie pan; set on a baking sheet.
• 2) Stir cookie crumbs, 2 tbsp sugar, pinch of salt, and 6 tbsp melted butter; press into pan. Freeze 10 minutes; prebake 10 minutes.
• 3) Blend ricotta until smooth; add 1/2 cup sugar, eggs + yolk, 2 tbsp cornstarch, lemon zest and 1 tbsp juice, vanilla, 1/4 tsp salt, and cream.
• 4) Toss blueberries with 2 tbsp sugar, 1 tbsp cornstarch, pinch of salt, and a little zest/juice.
• 5) Make streusel: mix flour, brown sugar, pinch salt, lemon zest; drizzle in 5 tbsp melted butter to form clumps.
• 6) Pour custard into crust, scatter berries, top with streusel. Bake 45 minutes (total cook time with crust prebake: 55 minutes).
• 7) Cool 2 hours, then chill 1 hour. Dust with powdered sugar; slice and serve.

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Why You’ll Love This Recipe

• Buttery shortbread cookie crust that stays crisp under a creamy ricotta custard.
• Jammy lemon-kissed blueberries tucked under a golden, chunky streusel.
• No rolling dough—just press, blend, and bake.
• Elegant enough for dinner parties, easy enough for a weeknight bake.

Grocery List

• Produce: 1 large lemon, 2 1/2 cups fresh blueberries (or frozen, unthawed)
• Dairy: Whole-milk ricotta (15 oz), heavy cream, unsalted butter, eggs
• Pantry: Shortbread cookies, granulated sugar, light brown sugar, all-purpose flour, cornstarch, vanilla extract, fine sea salt, powdered sugar (optional)

Full Ingredients

Buttery Cookie Crust

• 2 cups (200 g) finely crushed shortbread cookie crumbs
• 6 tbsp (85 g) unsalted butter, melted
• 2 tbsp (25 g) granulated sugar
• Pinch fine sea salt
• Butter, for greasing pan

Ricotta Custard

• 15 oz (425 g) whole-milk ricotta (drain briefly if very wet)
• 1/2 cup (100 g) granulated sugar
• 2 large eggs + 1 large egg yolk
• 2 tbsp (16 g) cornstarch
• 1/4 cup (60 ml) heavy cream
• Finely grated zest of 1 large lemon (about 2 tsp)
• 1 tbsp fresh lemon juice
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Blueberry Layer

• 2 1/2 cups (375 g) blueberries (fresh or frozen; if frozen, do not thaw)
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (8 g) cornstarch
• 1 tsp finely grated lemon zest
• 2 tsp fresh lemon juice
• Pinch fine sea salt

Streusel Topping

• 3/4 cup (90 g) all-purpose flour
• 1/3 cup (70 g) light brown sugar, packed
• 1/4 tsp fine sea salt
• 1 tsp finely grated lemon zest
• 5 tbsp (70 g) unsalted butter, melted and slightly cooled

To Finish (optional)

• Powdered sugar, for dusting
• Extra lemon zest or thin strips of peel, for garnish
• Lightly sweetened whipped cream, for serving

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Position a rack in the lower-middle of the oven and heat to 350°F (175°C). Lightly butter a 9-inch deep-dish pie pan and set it on a rimmed baking sheet (this makes moving the pie easy and catches any drips).

Step 2: Make and chill the cookie crust

In a bowl, combine the shortbread crumbs, granulated sugar, and a pinch of salt. Stir in the melted butter until the mixture looks like wet sand and holds together when pressed. Press the crumbs firmly and evenly across the bottom and up the sides of the pie pan using the bottom of a flat measuring cup. Freeze for 10 minutes to help it set.

Step 3: Prebake the crust

Bake the chilled crust for 10 minutes. Remove and let it cool for 5 minutes while you prepare the filling.

Step 4: Blend the ricotta custard

If your ricotta looks very wet, drain it in a fine-mesh sieve for 10–15 minutes. In a food processor or blender, process the ricotta until smooth, about 30 seconds. Add the sugar, eggs and yolk, cornstarch, heavy cream, lemon zest, lemon juice, vanilla, and salt. Blend just until silky and combined, 20–30 seconds. Tap the bowl on the counter to release excess bubbles.

Step 5: Toss the blueberries and make the streusel

In a small bowl, toss the blueberries with the sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt until evenly coated. For the streusel, whisk the flour, brown sugar, salt, and lemon zest in a separate bowl. Drizzle in the melted butter and toss with a fork until clumps form. Refrigerate streusel while you assemble.

Step 6: Assemble and bake

Pour the ricotta custard into the warm crust and smooth the top. Scatter the blueberries evenly over the custard (no need to press them in). Crumble the chilled streusel over the berries in marble-to-walnut-sized clumps, leaving small gaps so steam can escape. Bake at 350°F (175°C) for 45 minutes, until the streusel is golden and the center of the pie has a slight wobble but is mostly set (an instant-read thermometer inserted in the custard reads 175–180°F/79–82°C). If the streusel or crust edges brown too quickly, tent loosely with foil after 30 minutes.

Step 7: Cool, chill, and serve

Cool the pie on a rack until room temperature, about 2 hours, then chill for at least 1 hour for clean slices. Dust with powdered sugar and garnish with fresh lemon zest if you like. Slice with a sharp knife, wiping the blade between cuts. Serve plain or with lightly sweetened whipped cream.

Pro Tips

• Smoother custard: Blend the ricotta first before adding other ingredients to eliminate graininess.
• Watery ricotta? Drain in a sieve lined with a paper towel to keep the custard from weeping.
• Streusel that clumps: Use melted butter and chill the mixture briefly so it bakes into chunky crumbles.
• Prevent soggy bottoms: Bake on a lower rack and use a preheated baking sheet for extra heat from below.
• Clean slices: Chill before cutting and use a thin, sharp knife wiped clean between slices.

Variations

• Graham-cracker crust: Swap shortbread crumbs for 1 1/2 cups (150 g) graham crumbs and use the same butter/sugar amounts.
• Mixed-berry crumble pie: Replace blueberries with an equal mix of blueberries, raspberries, and blackberries; increase berry cornstarch to 1 1/2 tbsp total.
• Lemon-curd swirl: Dollop 1/3 cup lemon curd over the custard and gently swirl before adding berries and streusel.

Storage & Make-Ahead

Cool completely, then cover and refrigerate for up to 3 days. The crust and streusel can be made 2 days ahead; store the crust covered at room temperature and refrigerate the streusel. To refresh the pie, warm slices in a 300°F (150°C) oven for 8–10 minutes. Freeze whole or sliced, well wrapped, for up to 2 months; thaw overnight in the refrigerator, then crisp in a 325°F (165°C) oven for 8–12 minutes.

Nutrition (per serving)

Approximate values for 1 of 8 servings: 590 calories; 35 g fat; 65 g carbohydrates; 10 g protein; 3 g fiber; 38 g sugars; 220 mg sodium.